Moussaka with grilled zucchini - Jadranka Blažić
Moussaka with grilled zucchini - today's moussaka was supposed to be with yellow zucchini, the same ones we have in Banat, but I still only found zucchini (small green zucchini) in my nearest store.
Lunch was ready in an hour because while I was grilling the zucchini, the meat was stewing and it was all done in an hour. I'll write how much I put in, and if you make it, adapt it to your needs.
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Moussaka with grilled zucchini - Jadranka Blažić
Moussaka with grilled zucchini - today's moussaka was supposed to be with yellow zucchini, the same ones we have in Banat, but I still only found zucchini (small green zucchini) in my nearest store.
- ground tender meat 700gr
- 4 zucchini (small green zucchini)
- 1 large head of purple onion
- so
- beaver
- dried green leaves
- 200 ml of egg white
- Wash and cut the zucchini lengthwise because it is easier and faster to work with them. I got 11 records. I managed to cook my 4 zucchini in two times on the electric grill. While the zucchini was grilling, I cleaned and finely chopped the onion.
- I put the onion in a pan to fry in a little water and salt. It is always necessary to add salt to the onion when roasting, because that's the only way to get that wonderful, irresistible taste of fried onion.
- When the onion became glassy, I added the meat and mixed everything together until all the meat was separated and turned into a compact mass. I added more pepper and green leaves and fried everything together for another minute. I did not stew for a long time because when the meat releases water, it is ready for further processing. I always prefer to use meat juices rather than adding water later.
- I arranged them in a silicone mold for larger bread, dimensions 14x22x7cm. First I put the zucchini, then the meat, then the zucchini and finally the meat. Sometimes I finish with vegetables and sometimes with meat. There are no rules, but this time I had 4 zucchini, and I wanted two rows, so the meat had to be at the end. I didn't press anything with my hands, I left everything as it was, I just poured egg whites over it. I didn't salt the egg whites, nor did I season them with anything else, because I wanted this mousse to be with as few spices as possible. It was important to me that they get the basics (salt and pepper). Of course, you can season it as you like.
- I baked at 210C because of the silicone mold. When foam appeared around the edges of the wall, it meant that the egg whites were cooked and the moussaka could be taken out of the oven. I don't know how long it took to bake, but it must have been more than 30 minutes, because for that thickness, that's not a long time. You will recognize when it is ready by its beautiful baked color.
One egg white contains 30 ml, and a whole egg contains 50 ml
